Pea Salad With Eggs
A creamy, tangy salad featuring sweet peas and hard-boiled eggs that's perfect for potlucks and make-ahead lunches.
Ingredients
Main Ingredients
- 4 cups frozen peas, thawed and dried Frozen peas are preferred for their sweetness and firm texture.
- 4-6 pieces hard boiled eggs, chopped or sliced Adds richness and protein to the salad.
Dressing
- 1/3 cup mayonnaise Provides creamy comfort.
- 2-3 tablespoons sour cream or Greek yogurt Adds tanginess to the dressing.
- 1 teaspoon apple cider vinegar or lemon juice Wakes up the flavors.
Optional Ingredients
- 1-2 pieces celery stalks, diced Adds crunch and flavor.
- 2 tablespoons red onion, finely chopped Add for extra flavor; soak in cold water if strong flavored.
- 1/2 cup shredded cheddar or 4 slices of bacon, crumbled Optional but loved for added richness.
Seasoning
- to taste salt and pepper Season according to preference.
Instructions
Preparation
- In a large mixing bowl, stir the mayonnaise, sour cream or Greek yogurt, and apple cider vinegar or lemon juice together to create the dressing.
- Add the thawed and dried peas into the dressing and gently fold to combine.
- Fold in the chopped or sliced hard boiled eggs last to keep them intact.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Notes
Keep everything cold to improve texture. If serving outdoors, keep on a larger bowl filled with ice for safety.